To…die…for…dinner!! Steak Enchiladas made with thinly sliced steak, sauteed with onions and peppers, and topped with delicious jalapeno cilantro cream sauce and lots of cheese!
Don’t forget to sign up for email, so you won’t miss any new recipes.
I LOVE Enchiladas. There is something about juicy meat and cheese wrapped in a tortilla and baked with sauce and more cheese!! I make my Chicken Enchiladas all the time but I wanted to make something different with them last time. I was thinking beef, using ground beef, at first but then I saw this perfect looking steak at the store and it called for me. You know that when ingredients call for you…you listen!
It was right! It wanted to be in my enchiladas and it turned out amazing.
This Jalapeno Cilantro Cream Sauce is wonderful too. It would go very well with other dishes too. First of all, it would be great with some white chicken enchiladas. Second, it would be nice over grilled chicken breast and even pasta.
Steak Enchiladas with Jalapeño Cilantro Cream Sauce
Ingredients
- 1.25 lb eye of round steak
- 1 green bell pepper
- 1 small yellow onion
- Salt white pepper
- 1/4 tsp cumin
- Sauce:
- 1 Tbsp vegetable oil
- 2 jalapenos seeded and minced
- 3 cloves of garlic minced
- 2 cups of heavy cream
- 1/3 cup of sour cream
- 1/2 cup shredded Monterrey Jack cheese
- salt white pepper
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 Tbsp minced cilantro
- Enchiladas:
- 7-8 flour tortillas
- 4 oz Monterrey Jack cheese shredded
- More cheese for topping Optional
- Cilantro for topping Optional
- Jalapeno for topping Optional
Instructions
-
Sauce:
-
In a small sauce pot, heat up oil over medium heat and saute minced jalapeno and garlic until fragrant. Add heavy cream and sour cream and whisk until all smooth. Bring to a low boil and add cheese, salt, white pepper, chili powder and cumin. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.
-
Slice steaks as thin as you can. Slice onions and bell pepper thin too.
-
In a medium cooking pan, heat up some oil and add steak onion and peppers. Season with salt, white pepper and cumin. Cook until steak is done.
-
Preheat oven to 350.
-
Spread some sauce over the bottom of a baking dish (9x13 casserole dish or any large enough to hold 7-8 enchiladas).
-
Spread some shredded cheese on one side of tortilla and spread some steak mixture over cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and steak.
-
Pour remaining sauce over enchiladas and top off with some shredded cheese.
-
Bake for 17-19 minutes.
-
Top off with some more cilantro and jalapenos if you wish.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Easy Beef Enchiladas from Recipe Girl
Avocado Chicken Enchiladas from Six Sister’s Stuff
Cream Cheese Chicken Enchiladas from Cinnamon Spice and Everything Nice
Butternut Squash Black Bean Enchiladas from Ambitious Kitchen
_________________________________________________________
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
_______________________________________________________
More Recipes From Me:
Chicken Enchilada Soup
Amazing Guacamole Recipe
Okay…now I’m going to be crazing this all day long!
I hope you’ll get to satisfy that craving soon! Thank you, Tonia 🙂
It does look amazing and delicious. I think it would be running an extra three miles just enjoy all the cheesy wonder. Your photos are also amazing — like usual. Our beef enchiladas have jalapenos and yellow cheese. Your recipe is a great variation.
Thank you so much, Marisa! I think the extra miles would be worth it 😉
Sadly I have never made enchiladas with steak. Apparently I am missing out!
You are! I hope you’ll give them a try soon, Erin! Thank you 🙂
Your recipes are all great – love them all. Thank you.
Awe, thank you, Liz!!
Found this mouthwatering recipe teasing me from my inbox this morning. These look so good! I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link http://bit.ly/1uibs9N
Cheers,
Lori
Thank you, Lori 🙂
This looks incredible!!! LOVE enchiladas and these bad boys are calling my name! Pinning 🙂
Wow, you can hear it all the way from here, they must be calling pretty loud 😉
Thank you, Chris!
Hy thanks for this but i want alapino white sauce
Well rounded recipe, hits all of the taste buds. I love it!
Thank you so much, Nancy!
I love enchiladas, too. And any type of Mexican food, for that matter. You stole my heart with these enchiladas, Lyuba. ♥︎
Awe, thank you, Julie!!
Made these today and they were amazing! Nice change after eating turkey the last few days. I didn’t have enough jalapeños so I added pepperjack cheese an melted it in the sauce to make it even cheesier! My best enchiladas I have ever made.
I’m so happy to hear that, Denise!! So glad you liked them 🙂
Thank you!
Was thinking of putting this sauce over shrimp tacos, would it be strange to dd some tomatillos to the sauce? Thank you 🙂
Hi Jessica,
Not at all! The only thing I would recommend is to saute the tomatillos first and add them once the sauce is done. You can finely dice tomatillos and saute. Add straight to the sauce or to the taco.
I hope you enjoy it!
Thank you 🙂
This was amazing! I made this without the jalapeños( I have a 5 yr old). I can not believe I have never had this! I am very proud of this dish. Thank you so much for sharing!
Hello. I was wondering if I could make this ahead of time, and then put in the oven when ready to serve? I didn’t know if the sauce would make the tortillas soggy. Sounds like a great recipe, thank you!
Hi Crystal!
I wouldn’t recommend making it too far ahead of time because of the sauce. The sauce will make tortillas soggy if it sits too long, but not to the point where it falls apart. Some people may not mind the soggier tortilla thought. I’ve reheated leftover enchiladas before and it wasn’t too bad. It’s really up to you but it might be too soggy for your taste 🙂
Hi – this recipe looks amazing – I was wondering if it could be frozen and then go from freezer to oven
Thanks
Karen